Haitian Cassoulet
1 h

Harryele Eugène’s Haitian Version of Cassoulet

Cassoulet is a French specialty. It’s a rich, slow-cooked white bean casserole infused with bold smoked meat flavors. Haitian adaptation is cooked on the stovetop. They do not bake cassoulet the same. It's often served alongside white rice and and green chilli.

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Ingredients For

  • 4 boîtes
  • x 8
  • x 6
  • 1 dés petit
  • 2 haché
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    8 haché See the article
  • 1 c. à thé
  • 1 c. à thé
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
    1 c. à thé See the article
  • 1 c. à thé
  • 1 pincement
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    1 c. à thé See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    2 c. à thé See the article

Make a bean paste using 2 cups of beans and 1 1/2 C of water. Set aside. 

In a bowl, add chicken, black pepper, salt, paprika, mustard, lemon juice, half of the minced scallion, and garlic. Mix everything. 

In a pot, add 1Tbsp oil, once hot add chicken mixture, stir around, add 1C of water in the chicken bowl, stir off any seasoning, and add the liquid into the pot. Cover, cook on medium heat for 25min.  

Remove chicken, place in a baking tray, and set the oven on low broil. Cook until golden brown. 

Save the liquid in a bowl to add to beans for extra flavor. 

In the same pot, add 1Tbsp of oil, add onions and the rest of the garlic and scallion. Cook for 2 min on medium heat. 

Add the beans that are not blended with 1 Tbsp of seasoned salt, a pinch of ground cloves, and cook for 7 min. 

Add chicken liquid, bean paste, chicken broth, thyme, and parsley. Cook on high/medium heat for 20min. Taste and salt if needed.

Once the chicken is golden brown, add to bean stew and cook on low for another 20 minutes.  
Finish the stew with 2Tbsp of butter.

Guadeloupe cane sugar
Guadeloupe cane sugar
See Recipe